New "OLD" recipe for corn muffins

[norgeway]

Totally different than anything I have ever eaten, from the 1949 cookbook, How I Cook It. By Virginia McDonald of Gallatin Mo,who ran a Tea Room there, This recipe was also published in Duncan Hines Adventures in good eating, I dont know why they are so different, but all I can say is, these are a winner.
2 cups corn meal
4 tsp baking powder
2 cups BOILING water
1 cup cold milk
1 THSP melted butter
1 tsp salt
2 eggs
Sift corn meal and salt together, scald with the boiling water, add cold milk all at once and beat until their are no lumps, add eggs, beat well,add lastly the baking powder and melted butter, pour into individual glass custard cups that have been greased and floured...bake at 450 to 475 until brown...they are light and delicate and really do as the book says, melt in your mouth, I used Virginias Best self rising white corn meal.It must be the scalding of the meal that changes the texture, because they are totally different than any corn muffins I have ever had...I will serve these to company!!

 

[maytagbear]

OK, some questions........

Mrs. McDonald's tea room was written about by Jane and Michael Stern, in one of their Roadfood books, but I knew of her tea room before......

Now for the questions-- how many Pyrex custard cups? What size? (or did you use a standard 12 cup muffin pan?) You used the self-rising cornmeal, which has the leavening included...did you add more leavening?

These do sound good, but I want more details, please!!

Lawrence/Maytagbear

 

[norgeway]

For 1/2 of the recipe

I used 5 small custard cups, I added baking powder and salt just as the recipe called for, im sure I will try it with a standard muffin pan, but for the first time I did just what it said, glass. I still am suprised just how good they really are.

 

[mattl]

Interesting.  I made half a batch tonight, the texture is quite different than I expected.  I cheated, added some sugar, and they turned out quite good.  But they need to be eaten warm...

 

[norgeway]

Totally different...

From the usual dry crumbly corn muffin, more moist and finely textured.

 

[tomturbomatic]

The scalding part is like my recipe for spoon bread that my mother took from a Southern Living when she was up here in the 1990s. She said, "This will be good." It is in a folder of recipes labeled "Mom's Visits." I also made cornmeal waffles from a recipe that used the scalding technique and they were smooth and light. I think the scalding thoroughly hydrates the granules of the meal making for a smoother finished product. I think the proper baking terminology is "a finer crumb."

Hans, or anyone else, have you ever heard of or used Martha White cornmeal and cornbread mix with Hot Rize? That was the sponsor of the TV program with the Lefevres. The three ads in the 30 minute program (imagine that) consisted of a picture of the product while a woman, perhaps the Fabulous Eva Mae herself, talked about it. We always used Perkerson's, but I don't know why.

 

[norgeway]

Martha White

Its still available here, flour too.